Ginger syrup and strips
For the last two winters, I’ve really enjoyed having Ginger Syrup in my refrigerator. It makes the perfect ingredient for all kinds of lovely wintry dishes, from cocktails to marinades. I learned about it from an episode of Simply Ming on PBS and got the recipe from that website, Episode 715: Ginger Syrup.
The recipe suggests drying the strips of ginger after they are removed from the syrup in a slow oven. On the accompanying television show, he suggested simply leaving them out overnight, which is what I do.
The ginger strips that are the by-product of this recipe have little in common with candied or crystallized ginger that you may have bought or made from other recipes. It would be cruel to hand one of these to a child and tell her it’s candy. These have only a trace of sweetness but attack with a bold spiciness — think red hots only with gingery heat instead of cinnamony heat. These strips are sticky and, occasionally, you’ll come across one where the fibrous portion just won’t be chewed and you have to spit out the stringy wad. Why bother? These are my secret weapon against nighttime snacking–a few of these strips and I am completely satisfied, with freshened breath and settled stomach.
Watch this space. Next week I will use the ginger syrup to make two of my favorite salad dressings. (Edited to add: Two Ginger Salad Dressings).
Check the Weekend Cooking post at Beth Fish Reads for more recipes, book reviews, and culinary exploits.
